seviyan and strawberry kheer

For the kheer- Heat ghee in a non stick pan, add nuts, sauté till brown, remove and drain on absorbent paper and set aside. In the same pan add vermicelli and roast till it becomes golden brown.

Add milk and let it come to a boil, reduce the heat to medium. Let the milk boil for about 30 minutes, stir often to ensure that the milk does not burn at the bottom of the pan, allow it to reduce and thicken to a custard like consistency.

Add sugar and cardamom powder and mix well. Let the mixture simmer till the vermicelli gets cooked. Then add the fried nuts. Set aside to cool down to room temperature for a couple of hours.

For the strawberry syrup- Wash strawberries, remove the stems, slice and place them in a bowl. Mash the berries with a potato masher to get the juices going and then pour them in a saucepan.

Add a little water and bring the mixture to a boil. Cook till the mixture begins to thicken. Keep cooking till the berries are completely broken down (about 10-15 mins). Remove from heat and cool.

Strain the liquid through a fine mesh strainer into a bowl. Discard the seeds. Pour the liquid into kheer and mix. Chill in the refrigerator and serve.